Crème Brûlée

Servings: 4 - 6 

Prep Time: 20 minutes

Cook Time: 45 minutes - 1 hour, plus chilling



  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 vanilla bean
  • 4 large eggs
  • ⅓ cup and 2 tablespoons granulated sugar
  • ¼ cup brown sugar


  1. Preheat the oven to 325F. 
  2. To a medium sized sauce pan combine the whole milk and the heavy whipping cream and gently warm over medium low heat. Split and scrape the vanilla bean then add the scrapings and pod to the sauce pan. Bring to a boil and immediately remove from heat. Let cool for 10-15 minutes. 
  3. Separate the eggs and place them into a medium sized bowl. Save the egg whites for another recipe. Pour all of the white sugar into the bowl with the egg yolks. Gently stir with a wooden spoon avoiding creating any access aeration. Color of the yolks will only slightly pale and the sugar will only just start to slightly dissolve. 
  4. Through a fine mesh strainer, stream in half of the now warm milk, cream and vanilla mixture, gently combining with the egg yolks and sugar. Once the sugar is no longer gritty beneath the wooden spoon, add in the rest of the warmed milk and cream combination and stir until smoothly incorporated. 
  5. Strain the mixture through a fine meshed sieve into shallow ramekins set in a rimmed baking sheet or casserole dish. Place the tray with the ramekins in the oven and carefully pour enough warm water into the tray to cover the bottom ¼ inch of the ramekins. Bake for 45 minutes to 1 hour. The custard should be wobbly when removed from the oven. Let cool completely, about 2 hours and then sprinkle the tops generously with a layer of brown sugar. Evenly brown the tops with a torch. Alternatively, broil the custards topped with sugar in the oven for 1-2 minutes on medium high. Allow to cool for a few minutes before serving.


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